What are stabilizers? Why are they called "natural stabilizers"?
Why there is a growing demand for natural stabilizers?
What is the typical usage level (amount) of gums in foods?
Proteins can also be used as food stabilizers. Give some examples.
1) Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can stabilize a food system which help minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more. Although manufacturing processes render stabilizers “unnatural, they are called natural stabilizer because by default, the generally held industry claim if a stabilizer is not man-made and does not involve significant change in the chemical structure of the ingredient, it must be natural stabilizers. 2) Because the consumer expects the food to look good and taste like homemade when it is served and that’s when stabilizers come into play.
3) ~ High-gelling whey protein concentrates that work well to stabilize yogurts at addition levels of 1% to 2%.” ~ Guar gum shows high low-shear viscosity but is strongly shear-thinning. It is very thixotropic above concentration 1%, but below 0.3% the thixotropy is slight 4) ~ gelatin ~ chitosan may be a suitable phosphate replacement that can stabilize fish proteins during the product's frozen storage. (http://findarticles.com/p/articles/mi_go2638/is_5_15/ai_n29110130/)
1) Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can stabilize a food system which help minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more.
Although manufacturing processes render stabilizers “unnatural, they are called natural stabilizer because by default, the generally held industry claim if a stabilizer is not man-made and does not involve significant change in the chemical structure of the ingredient, it must be natural stabilizers.
2) Because the consumer expects the food to look good and taste like homemade when it is served and that’s when stabilizers come into play.
3) ~ High-gelling whey protein concentrates that work well to stabilize yogurts at addition levels of 1% to 2%.”
~ Guar gum shows high low-shear viscosity but is strongly shear-thinning. It is very thixotropic above concentration 1%, but below 0.3% the thixotropy is slight
4) ~ gelatin
~ chitosan may be a suitable phosphate replacement that can stabilize fish proteins during the product's frozen storage.
(http://findarticles.com/p/articles/mi_go2638/is_5_15/ai_n29110130/)